Food and Beverage Director

The Food and Beverage Director is responsible for planning, organizing, coordinating activities of the division, obtaining maximum profits, ensuring compliance with income and expense budget as well as providing quality and innovative service.

Duties and Responsibilities

• Supervise, guide, and support members of the Division.
• Create a safe environment for our customers and colleagues.
• Assist in developing and implementing operational procedures and department standards.
• Train and develop all employees based on current standards.
• Create, implement, and supervise all service sequences and points expressed in the training manual (phraseology, service standards, personal appearance, quality, time, hygiene, etc.).
• In conjunction with the Executive Chef create and implement innovative, creative, healthy, and profitable menu concepts that meet customer needs and expectations.
• In conjunction with restaurant managers and sommeliers offer a wide and selective wine list that meets customer needs and expectations.
• Manage all guest suggestions or complaints courteously and efficiently, ensuring the guest is informed of their follow-up.
• Establish a harmonious relationship with guests.
• Ensure each employee establishes a harmonious relationship with guests.
• Responsible for constant training and creating growth plans for Division members.
• Manage budget properly by monitoring overtime hours, average checks, and related expenses.
• Protect hotel assets.
• Maximize reservations and number of customers in all consumption centers.
• Daily review of sales and covers.
• Establish and maintain a par stock of operation equipment and supplies to ensure proper Division operation.
• Firmly adhere to established operating expenses to ensure all costs are controlled.
• Adequate management of company values, following financial policies and procedures punctually.
• Maintain high ethical standards being an example.
• Effectively motivate employees to achieve hotel and department objectives.
• Create a harmonious climate through motivation, participation, and opportunities for employee initiative.
• Maximize labor force in conjunction with other consumption centers to ensure resource utilization.